Slow-Cooked in the Residual Heat of Salt
Once the saltwater has drained away, the fish remains surrounded by salt heated to approximately 100°C. Taking advantage of salt’s ability to retain heat, the sea bream is then gently steamed and roasted for around two hours using only the residual heat of the salt.
The fish is cooked with its scales intact, which act as a natural barrier and prevent excessive salt from penetrating the flesh. As the heat gradually travels through the fish, its delicate fibers remain intact, resulting in exceptionally tender, fluffy flesh with a pleasantly firm, springy bite.
The scales also help regulate the amount of salt absorbed, giving the fish a beautifully balanced seasoning that enhances rather than overwhelms its natural flavor. This traditional Setouchi specialty offers a memorable taste of the region’s seafood heritage.